Olive, chorizo and cherry tomato pasta

Be a veggie smuggler with this yummy pasta!

INGREDIENTS:

  • 200 g Rosa tomatoes
  • 2 garlic cloves, sliced
  • 70 g olives, pitted
  • 1 chilli, chopped
  • 120 g chorizo, sliced
  • 300 g linguine
  • 100 g feta
  • Italian parsley

METHOD:

  1. Pan-fry 200 g Rosa tomatoes for 5 minutes or until slightly soft, then add 2 cloves sliced garlic, 70 g pitted olives, 1 chopped chilli and 120 g sliced chorizo.
  2. Toss with 300 g al dente linguine, 100 g feta and Italian parsley.